Ingredients:
+ Cake:
°3 c sifted cake flour
° 2½ baking powder
°1 t salt
°1 c un-salted butter
°Half a c of vegetable butter
°1½ c sugar
° Half a cup of maraschino cherry juice
° Half a cup of whole milk
° Half a ton of almond extract
° 16 cherries, cut into eighths
° 5 egg whites
+ To make Frost:
° 8 ounces (1 piece) cream cheese
°C (1½ pieces) un-salted butter
° 6 cups confectioners’ sugar
*Directions
+For cake:
Preheat oven to 350°F, generously dust cake makers in flour with a 9-inch round cake (line bottoms with parchment, if desired) and set aside.
Sift the flour, baking powder, and salt together into a bowl. Sit aside.
Cream butter, ghee and sugar in a bowl for five minutes, until fluffy.
Measure milk, almond extract, & cherry juice into one liquid measuring cup together. Starting and ending with the dry ingredients, add the wet and the dry to the cream mixture. Beat well after each addition. Fold the cherry.
Beat egg whites in separate bowl. Add half of the egg white to the mixture to lighten it. Stirring in the rest egg whites until well mixed.
Divide mixture between pans and also bake for 30 to 35 minutes,
Cool cake in pans on wire racks for 10 mn.
+To make frosting:
Beat butter, cream cheese, and half of the confectioners’ sugar. Add cherry juice.
Enjoy!